How To Make Your Own Soda

Isn't soda typically non-alcoholic? Under anaerobic conditions yeast + sugar = alcohol. If you follow the directions on the Howcast, you will end up with a bastardization of sparkling wine minus the grapes. Without running fermentation calculations, I'm guessing you would end up at about 8-9% alcohol. Two times the amount of alcohol in an American-style Light beer, or 16-20 proof for the liquor drinkers. Don't give this to children if you like having them at home.

over 2 years ago by shhudso2

The yeast will convert sugar to CO2 before alcohol, and we aren't giving it enough time to ferment at room temperature to produce much alcohol by the time we put it in the refrigerator. The refrigeration will stop the fermentation by making the yeast go dormant.

over 2 years ago by Bubba83

";The yeast will convert sugar to CO2 before alcohol"; Unfortunately not, CO2 and alcohol are both products of yeast digesting glucose, you get 2 molecules of each in the reaction. You can't get one with out the other unless the conversion takes place under aerobic conditions. ";we aren't giving it enough time to ferment at room temperature to produce much alcohol by the time we put it in the refrigerator"; Same as above. Fermentation is not a timed process, if you have CO2, you have alcohol. Fermentation can complete in less than 24 hours. ";The refrigeration will stop the fermentation by making the yeast go dormant. "; True. You do realize that it is called root BEER, and ginger ALE for a reason. They were originally alcoholic. I have no problem with this video other than the fact that they don't mention that fact.

over 2 years ago by shhudso2

It is true that home made root beer and ginger ale have a slight amount of alcohol in them. This is true about most fermented soft drinks, but their alcohol content tends to be around the 0.02%-0.3% range. This means that in order to become drunk one must drink a very large amount of the stuff. I'd say a few gallons if I remember correctly. Beer and wine are fermented for 3+ months at a time, with much higher amounts of yeast. They probably don't mention the fact because most people won't drink or make enough to even get slightly buzzed. A cup of the stuff will just please your sweet tooth. And if we're going to get on the subject of the sins of alcohol, please know these two quick facts: Yeast breads have trace amounts of alcohol, and When you ";cook off"; alcohol, you do not completely eliminate the alcohol. It is still there, but in the same amounts that it would be in root beer or ginger ale. People need to quit being so butt hurt about trace amounts of alcohol. It's not like your children are going to be raging alcoholics if you let them have a drink with .3% alcohol.

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6 months ago by jkenah

Sodastream is a great product that I highly recommend. I myself am a fan of seltzer and soda. There is nothing better than fresh home made soda. With SodaStream Soda Makers you can put as much syrup as you like. I was able to by mine at a discount along with free shipping here http://www.seltzer-maker.com

over 2 years ago by rkuramoto

I also found some other interesting ways http://howtohacklife101.blogspot.com/2011/03/how-to-open-beer-bottle-without-bottle.html

10 months ago by Bob_Schwartz

What you're saying about the CO2 being produced in the same reaction as alcohol may be true, I don't know, but it's all relative. Think about the amount of CO2 that blows off when making beer while the alcohol increases. I've taken hydrometer readings daily after one of my homebrews has started fermentation and read very minute amounts of alcohol levels while CO2 is obviously keeping the airlock bubbling. The amount of alcohol would be very small, we're talking 1% or less, rather than 8-9% after 3-4 days as you seem to suggest. Fermentation would never even come close to finishing in 24 hours, so I'm not sure why you'd suggest such a notion.

over 2 years ago by Bubba83

There is indeed some alcohol, a very traditional .04-6% remember Root beer &; Ginger ale come from Small Beer which was suitable for kids and re-hydration (it was an alternative to water which commonly had parasites). At that % I doubt anyone would get sloshed, they'd probably die of water poisoning first.

over 2 years ago by Douglas_Gann

I also purchased my SodaStream soda maker at http://www.seltzer-maker.com. They have a limited time $10 discount along with some value packages that are great. I personally got the Penguin Seltzer Maker. This has got to be one of the best purchases I've made all year. I think everyone should have a Home Soda Maker. It's great for parties, families, and people who want to control what goes into their soda.

over 2 years ago by mhagita

YEASTY TASTE FACE!

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6 months ago by meimeixx

Those worrying unnecessarily about alcohol should refer to an authority who has actually done the measurement. Less than 0.5% is what is actually present. See: http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm#Alcohol_in_root_beer. Or if that link gets cut google for ";ALCOHOL IN HOME MADE ROOT BEER";, it should be the first hit.

about 1 year ago by GaryBishopUNC

what do you do w lukeworm water?

about 1 year ago by mikeandjay

It helps create a happy home for the little yeasties. Given a warm climate (not too warm, or you'd burn the little guys) and some good simple sugars -such as sucrose- they will start eating and breeding and one will be able to utilize their CO2 and alcohol wastes as one wishes!

12 months ago by BakingScience

americans drink lots of soda!

over 2 years ago by YUPing

Yes we do.

over 2 years ago by FunniBaby

Very much interesting!!!

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6 months ago by meimeixx

I have to agree with many of the comments on here. Using yeast for carbonation is a recipe for beer or in this case wine. Depending on the quality of the yeast and potential alcohol based on the sugar amount, up to 5 percent can be fermented at room temperature (70-85 degrees) within 24hrs. It's true that refrigeration will stick the fermentation process but it will still continue at a very slow rate in the fridge. Using a soda siphon with co2 cartridge is the best and fastest way to carbonate a water-syrup concoction without the chemical reaction of yeast/sugar to co2/alcohol conversion.

over 2 years ago by deckard1